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Cinnamon Pie

Cinnamon pie has a smooth, warmly spiced custard filling baked in a flaky refrigerated crust. Bake it until the center still jiggles slightly, then cool for at least 3 hours before slicing.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 3 eggs large
  • 0.75 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 1 tbsp ground cinnamon
  • 0.25 tsp salt
  • 1.5 cup whole milk
  • 2 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Heat the oven to 425°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
Make the filling and bake
  1. In a medium bowl, whisk the eggs, sugar, flour, cinnamon, and salt until smooth.
  2. Gradually whisk in the milk, then whisk in the melted butter and vanilla.
  3. Pour the filling into the crust and bake for 15 minutes at 425°F.
  4. Reduce the oven to 350°F, cover the crust edges with foil, and bake for 35 to 45 minutes, until the filling is set around the edges, the center still jiggles slightly, and a thermometer inserted near the center reads 175°F.
  5. Cool the pie on a rack for at least 3 hours before slicing.

Notes

Cover the crust edges with foil during the second bake to help prevent overbrowning. Refrigerate leftovers for up to 3 days; freezing is possible, though the custard texture may change. For a gluten-free version, use a gluten-free pie crust and a 1:1 gluten-free flour blend.